Parsnip Stew

Name: Parsnip Stew
Ingredients: parsnips; potatoes; slices of salt pork; a little milk; flour; butter; pepper; salt; the water in the kettle

From Household hints, 1881

Some may prefer this over traditional parsnip stew.

Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

751Calories

14 gProtein

103 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories751 kcal

Protein14 g

Carbohydrates103 g

Fiber17 g

Sugars29 g

Total Fat43 g

Saturated Fat12 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol63 mg

Sodium77 mg

Potassium2479 mg

Calcium285 mg

Iron3.9 mg

Magnesium133 mg

Phosphorus441 mg

Zinc2.2 mg

Copper0.6 mg

Manganese1 mg

Vitamin D2.1 mcg

Vitamin C83 mg

Vitamin A40 mcg

Vitamin E0.1 mg

Vitamin K6 mcg

Vitamin B61 mg

Vitamin B120.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.1 mg

Folate225 mcg

Choline63 mg

Caffeine0 mg

Water742 g

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 14. The excerpt below is the record exactly as published.

parsnip stew, which is made by boiling parsnips, potatoes, and slices of salt pork together. When done, take them out on a hot platter, and add a little milk, flour, and butter, pepper and salt, and a part of the water in the ket- t

Cook this with the app: pantry check, scaling, and the assistant.